OBAGV Pesto with Arugula

1 ½ Cup baby arugula
1 ½ Cup Cilantro
2/3 Cup pine nuts
8 cloves of Garlic
1-125g grated Pecorino or Romano Cheese
2/3 Cup of OBAGV Meyer Lemon Olive Oil
2 Tbsp of OBAGV White Lemon Balsamic Vinegar
Salt and pepper to taste

Preparation:

Place all ingredients in a blender and process until smooth, Serve over pasta, baguette slices or crackers.

Spicy Broccoli with Meyer Lemon Olive Oil

Ingredients:

15-20 Broccoli heads
1 tsp of Speghettata
¼ Cup of OBAGV Meyer Lemon Olive Oil
Coarse sea salt to taste

Preparation:

Steam the Broccoli until half way cooked. Drain and set aside until ready to cook again. Warm olive oil in a large pan. Add Spaghettata to the pan and cook for 1 minute. Toss in broccoli heads. Continue cooking on medium heat until slightly browned. Serve immediately or add a few tablespoons of water, cover the pan and continue cooking until the broccoli is cooked to desired tenderness. Sprinkle with coarse sea salt before serving.